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Gonna try a fast cook of pork shoulder...
Just checked with instant probe. Probe inserts very easily. Getting readings 196˚F - 202˚F. One of the permanent probes shows 195˚F, and the other is at 203˚F (occasionally bouncing to 205˚F). It has a crust, and seems pretty moist. I moved the probe on the right, that was touching 205˚F and... -
Gonna try a fast cook of pork shoulder...
Yeah, I was thinking at 174/180, it had passed it, but I didn't look at the temp history (lesson learned). I put it back to 275˚F at 9:30am, right after the post. So it was lower for 2 hours. At 10:30am I see 183˚F/190˚F. Now, at 11:15am, it is showing 190˚F/200˚F. So, it is climbing faster... -
Gonna try a fast cook of pork shoulder...
Update: 9:30am probes still at 174˚F/181˚F (smoker turned down at 7:30am to 225˚F). Hmm, at 7:30am, I was thinking it was past the stall with 25-30˚F to go and 9.5 hours available, so I lowered the smoker from 275˚F to 225˚F. However, it seems to still be in the stall. I've got 7.5 hours (say... -
Gonna try a fast cook of pork shoulder...
I need to plan what to do, as it will likely come out early. For starters, I'll wrap in foil and towels, and place in a cooler, with a probe so I can make sure it is above 140˚F. The oven will be in use the last 1.5 hours before dinner, with side dishes, so I'm thinking of maybe... Let it get... -
Gonna try a fast cook of pork shoulder...
Here's the status... 10:00pm started up smoker, set to 275˚F, inserted two probes into pork set for 205˚F, have another one set for temp range 100-350˚F. Placed in pan, on a rack. 10:20pm started smoking. Outside temp was 39˚F. Went to bed, with phone nearby so that I could spot check, if I... -
Gonna try a fast cook of pork shoulder...
At 2PM, I applied rub and wrapped for fridge... -
Gonna try a fast cook of pork shoulder...
OK. I made a decision... The options on the table were: A) 300˚F, start 5am, have 12 hours time. Giving about 1-3 hours margin. B) 275˚F, start at 11pm Friday, having 18 hours time. Giving 5-8 hours margin. Since I'm having guests, I'm chickening out on option A, although I do want to try... -
Gonna try a fast cook of pork shoulder...
Interesting idea. So, roughly 9 hours, in a 11 hour window. I assume the lower temp start is to get more smoke? Is you expectation that after 6 hours, it would be at the stall, and hence the increase to 300˚F? Your proposal sounds like a (better) variation on the option A (300˚F with 12 hours... -
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Gonna try a fast cook of pork shoulder...
Well manufacture's (Swift) label says "pork shoulder butt". Store label say "pork butt bone in". -
Gonna try a fast cook of pork shoulder...
My main concern is having it run over, with guests here. I know last time, at 225˚F it took almost 21 hours for a shoulder just over 8 lbs. The stall was REALLY long. From what I was reading on the internet, it looks like (roughly): 1.5 to 2.0 hrs/lb for 250˚F 1.2 to 1.4 hrs/lb for 275˚F 1.0... -
Gonna try a fast cook of pork shoulder...
When you oven warm at 150˚F, do you cover? Do you do anything to keep it moistened? I'm wondering if I should just stick with the 300˚F plan, and start a bit earlier at 5am to give 12 hours. That's within the estimated 10.8 hours, with some slop time. If it only takes 8.5 hours, I'll have... -
Gonna try a fast cook of pork shoulder...
Hmm. Gives me a lot to think about... I have a Traegar, which I've only done pulled pork once (the 20+ hour marathon cook, I mentioned). The method in Jeff's recipe for a 5-8 lb pork shoulder, does 300˚F for 3 hours, wrapped until 205˚F IT (about 2 hours). I was thinking that it would be more... -
Gonna try a fast cook of pork shoulder...
Good to know! Here's the temp history from the last run with a 7lb 4 oz shoulder...I did push up the temp on the smoker (out of naive impatience)... 06:30pm Started (temps outside 25˚F). Set to 225˚F. Two probes inserted. 11:00pm Temps 145/140˚F. Outside it was 11˚F. (4.5 hrs) 04:30am Temps... -
Gonna try a fast cook of pork shoulder...
I've got a 9 lb pork shoulder, and am going to a shot at doing the "5 hour" cook that Jeff describes at https://www.smoking-meat.com/five-hour-smoked-pork-butt. Last time I did it low and slow (225˚F) for an 8 lb shoulder and it took about 20 hours. Came out great, but was a really long effort... -
St. Louis Ribs on a gray rainy day. Finished and sliced.
Wonderful jobs on the ribs! -
St. Louis Ribs on a gray rainy day. Finished and sliced.
Same here. I've always done everything on grill, cook, steam in foil, and then finish with sauce. I'd like to try smoking for the initial phase. -
Low & Slow Super Bowl Brisket!
Great job! It looks wonderful!- paleoman
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Pulled Pork #2
My mom and wife both really loved the pork. It had a better bark and more flavor than the last time. I could tell when I was pulling the pork the day before, as my wife kept swiping pieces. :) I think one improvement I need to make in the future is to add some of the finishing sauce to to meat...
